Falling number as a suitability factor for determining the baking quality of rye flour
author
statement of authorship
T.Veskus, A.Kann
publisher
journal volume number month
4
year of publication
pages
p. 95-104: ill
subject term
ISSN
1406-2712
notes
Bibliogr.: 6 ref
!Vale ISSN 1406-2792
Kokkuvõte: Langemisarv kui sobivusfaktor rukkijahu küpsetusomaduste määramisel
TTÜ department
language
inglise
Veskus, T., Kann, A. Falling number as a suitability factor for determining the baking quality of rye flour // Food and nutrition = Toit ja toitumine (1997) 4, p. 95-104: ill.